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Pennsylvania Snow Drops

Pennsylvania Snow Drops

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    1 h 15 m
melly

melly

A Christmas cookie that we have made in our family for years; nobody knows where it came from. It's been revised over the years but still is the same.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Place butter and confectioners' sugar into a mixing bowl, and beat with an electric mixer until creamy and well combined. Stir in the water, salt, vanilla extract, orange extract, flour, and quick rolled oats to form a crumbly, dry dough. Pinch off about 1 1/2 tablespoon of dough per cookie, roll into a ball about 1 inch in diameter. Place on the prepared baking sheet about 2 inches apart.
  3. Bake in the preheated oven until the cookies are lightly browned, about 20 minutes. Remove from oven, and cool to a warm temperature.
  4. While cookies are baking, place the confectionery candy pieces into a microwave-safe bowl, and cook in microwave oven with low power for about 10 seconds at a time, stirring once the candy begins to melt, until the coating is liquid, smooth and warm (not hot).
  5. Dip the still-warm cookies in the white coating, and place on prepared baking sheet to cool. While coating is still liquid, sprinkle each cookie with flaked coconut. Decorate some cookies with candy sprinkles, if desired. You can also spoon the coating over the cookies while still on the baking sheet before decorating with the coconut and sprinkles.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

aphroditi
24

aphroditi

1/1/2012

These were amazing! I made them for my holiday cookie tray and they were a big hit! I used white chocolate instead if candy dip, and refrigerated them to solidify it and it was amazing. I definitely recommend adding the orange extract, as the flavor combined with the white chocolate and coconut was fabulous. One caution though is that the cookies are very fragile when still warm after cooking. I lost a couple to the dipping process when they crumbled into the white chocolate. I then had to use a spoon to get the crumbs out. Once they were dipped and chilled, they held together quite well, and survived a 2 hour drive over a curvy road perfectly.

Blender Woman
6

Blender Woman

1/19/2012

These were better than expected. I made the recipe for the Allstars Allrecipe's group for recipes without photos. I made 1/2 recipe and got exactly 18 cookies, using a cookie scoop. I did add the optional extracts. Be careful, as a little goes a long way! I also tried white jimmies and coconut. The coconut gave it a slight tropical taste and the white chocolate made it taste, just as expected, like a white chocolate and orange cookie. I used real white chocolate and melted 1 cup for 1/2 the recipe. I only ended up using about half of it though, and it was plenty. I had to bake mine for 18 minutes.

Diane Blanchard Angell
1

Diane Blanchard Angell

12/15/2013

By using the 1-1/2 tablespoons of dough per cookie, I got 25. Nice little treat without being overly sweet. :)

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